Cooking: In a 10 quart stock pot put the butter and olive oil in the pot and heat at a low seting until butter is melted. The olive oil will keep butter from burning. Put the diced onions,peppers and celery in pot and saute' until onions become translucnet(about five minutes). When onions are done, add flour and stir until oil and butter is absorbed. Cook this for about 3 minutes more on low fire, then add the chicken stock and stir until combined. Now add the ham,corn,spices and potaoes and simmer for about 1/2 hour or until potatoes are tender. Add the cream at the last minute and stir over heat until entire mix is hot. Add a good amount of fresh ground black pepper (be liberal here with the pepper) and salt to taste. Right after plating up the chowder, sprinkle the grated cheddar on top and then serve. For a spicy variation, add about 10 shots of Crystal Louisana hot sauce.

If you want to use smoked bacon instead of the ham, cook off the bacon in the stock pot, strain the drippings into a heat proof continer, then add 2 tablespoons back into the pot along with the butter and proceed with the rest of the recipe,adding the bacon instead of the ham.

Please note all amounts are approximate as I never measure anything when I cook, adjust ingrediants to suit your taste. Enjoy!!